Living Cuisine

Living Cuisine

The Art of Spirit of Raw Foods

Renee Loux Underkoffler - Author

ePub eBook | $15.99 | add to cart | view cart
ISBN 9781440628016 | 512 pages | 05 Jan 2004 | Avery Trade Paperback | 8.26 x 5.23in | 18 - AND UP
Additional Formats:
Summary of Living Cuisine Summary of Living Cuisine Reviews for Living Cuisine An Excerpt from Living Cuisine
Eating raw isn't just for naturalists anymore. Today, health-conscious eaters are filling their plates with the foods nature has already prepared. And these foods go well beyond the sprouts, carrots, and celery typically associated with this type of diet.

In Living Cuisine, celebrated raw chef Renée Underkoffler shows how varied, exciting, and healthy raw-foods cuisine can be. She introduces the many benefits of eating raw and offers guidelines for incorporating this healthier regimen into one's lifestyle. She provides clear, step-by-step instructions for raw-foods processing techniques-juicing, sprouting, culturing and fermenting, dehydrating, and even blanching.

At the heart of Living Cuisine are the more than 300 tantalizing recipes inspired by a wide range of ethnic and regional foods. These beverages, soups, salads, appetizers, side dishes, sushi, entrees, and desserts are all delicious and simple to prepare. This unique resource includes thorough information necessary for a foray into raw-foods living

Perfect Chocolate Mousse

  • ½ cup pitted soft dates
  • 3-4 tablespoons maple syrup
  • 1 tablespoon cold-pressed coconut butter (optional)
  • 1 ½ tablespoons non-alcohol vanilla extract
  • 2 ½ cups mashed avocado (about 3 medium avocados)
  • 3/4 cup raw carob powder
  • 4-6 tablespoons cocoa powder (or additional carob powder)

Soak the dates in ½ cup fresh water for 5-10 minutes to soften. Drain the soak water and set aside. In a food processor, blend dates, maple syrup, coconut butter (if desired), and vanilla until smooth. Spoon in avocado and blend until smooth. Add a few tablespoons of date soak water if necessary to aid in blending. Spoon in carob and cocoa powder and blend until smooth.

Spoon mousse into parfait or wineglasses. Keeps fresh for several days.

Variation: Try freezing for a decadent ice cream.

Makes 4 cups

To keep up-to-date, input your email address, and we will contact you on publication

Please alert me via email when:

The author releases another book